Spicy Lobster Pasta

Makes: 4 servings Ingredients

2 tablespoons olive oil 4 cloves garlic, minced 1/2 cup dry white wine 1 pound spaghetti 1 Fresno chile, minced (leave in the ribs and seeds for extra spice) One 28-ounce can whole tomatoes (preferably San Marzano) 1/4 teaspoon freshly ground black pepper

Two 8-ounce lobster tails, fresh or frozen and defrosted 2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh mint

Good-quality extra-virgin olive oil, for drizzling, optional

Directions

1/4 teaspoon crushed red chile flakes 1 medium yellow onion, minced 2 teaspoons kosher salt

Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.

Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.

Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.

Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.